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Ingredients

⅓ cup butter ¼ cup Champagne or other sparkling white wine 1 clove garlic, minced ⅛ teaspoon paprika ⅛ teaspoon dried sage 1 pinch ground ginger 8 ounces cooked crabmeat 1 (8 ounce) package uncooked angel hair pasta 1 tablespoon extra-virgin olive oil, or as needed salt and black pepper to taste 1 tablespoon chopped Italian flat leaf parsley, divided

Nutrition Info

403.4 calories carbohydrate: 32.5 g cholesterol: 83.2 mg fat: 21 g fiber: 2.1 g protein: 18.8 g saturatedFat: 10.3 g servingSize: - sodium: 437.3 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden. Lightly fold in the crab.
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.

4 servings

Crab in Champagne butter sauce, served over angel hair pasta.